Sunday, December 30, 2012

artichoke-stuffed mushrooms

I've always loved mushrooms.  Mushrooms out of the can were the first things I was able to cook on the stove by myself when I was younger. I would coat them in butter and a handful of salt and eat the whole skillets-worth by myself, not sharing one piece. Let's be honest...I still do this on a monthly-basis, it's one of my guilty food-pleasures. Mushrooms are difficult to ruin, and taste even better when chock-full of goodies! From spinach to crab to crispy breadcrumb mixtures, anything can be mixed into this recipe and snuck right into the little mushrooms before toasting up in the warmed oven. This is a perfect recipe for the upcoming holiday of New Year's Eve! Super impressive, hardly time-intensive, but detail-oriented, this dish is party-ready!

Ingredients (appetizer portions for 2 people, multiply as necessary):
1 package of organic button mushrooms
1 can of artichoke hearts
4 cloves of garlic, minced
4 tbs butter
8 oz reduced fat cream cheese
1/3 cup panko

1. Preheat oven to 350F. Strain artichoke hearts and chop.


2. Mince 4 cloves of garlic and add to nonstick pan with butter along with artichoke. 

3. Add a pinch of both salt & pepper. Cook over medium-high heat for 10 minutes, or until crisped and browned.

4. Combine cream cheese with artichoke mixture and stir to thoroughly mix.

5. Wipe off the mushrooms and scoop out the insides with a spoon. It's normal to ruin a bunch and make them super ugly, once filled no one will notice the difference! Place the mushrooms on a foil-lined baking sheet.

6. Spoon artichoke mixture into a small ziploc bag, snip off a small corner and use this as a pastry bag to fill the mushrooms.

7. Fill each mushroom with mixture and top with panko and a drizzle of olive oil.

8. Pop in preheated oven for 20 minutes, until golden and crisped.

9. Serve and impress guests!

This recipe can be easily adapted to any other filling-- use canned crabmeat and some old bay spices, or even just add the mushroom stems back into a butter-garlic mixture along with the cream cheese for simple stuffed mushrooms, or if you're feeling adventurous, whip up some creamy spinach to fill the mushrooms with a tasty green mixture and top with garlicky-toasted breadcrumbs. The possibilities are endless, always delicious, and super impressive for guests!
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